Tenderstem® with Chillied Bacon Lardons, Mozzarella and Basil Dressing
Here, the saltiness of the crisp bacon plays well with the soft mozzarella and the flavour of the Tenderstem® brings balance.
Ideally you want to cook this in a non-stick or heavy based frying pan, you will need one with a lid.
5 minutes preparation
10 minutes cooking
- 300g Tenderstem®
- 100g smoked bacon or pancetta lardons (or simply cut lardons/batons from thick-cut streaky bacon)
- 1 tbsp extra virgin olive oil
- Half a red chilli, finely sliced (or use a few pinches of hot chilli flakes)
- 1 tbsp shredded fresh basil leaves
- 1 tbsp lemon or lime juice
- 1 tsp soy sauce
- 2 mozzarella (if you can find it, try buffalo mozzarella)
Heat up the frying pan and add the bacon and ½ teaspoon of the oil. Cook over a moderate heat, stirring often, until the bacon becomes a little crispy. Add the chilli and cook for another 30 seconds. Using a slotted spoon remove the bacon and chilli from the pan onto a warm plate, keeping the tasty fats in the pan.
Add the Tenderstem® to the pan and toss it to coat with the pan fats (making it even more delicious) and cook for 30 seconds on high heat to colour a little. Carefully add 4 tablespoons (60ml) of hot water to the pan (measure them into a cup beforehand to make this easier) and immediately put the lid on. If the pan is very hot steam will escape so do be a little careful. Cook over a moderate high heat for 1½ minutes with the lid on. Ideally the Tenderstem® broccoli will still have some crunch to it.
While the Tenderstem® is cooking, place the basil with the remaining olive oil in a small jar and give it a shake with the lid on (or mix in a small bowl). Add the lemon juice and soy sauce and shake again.
Cut each mozzarella into six slices.
Once the Tenderstem® is cooked pile it onto 4 warmed plates, interleaving it with the mozzarella, then spoon the chillied bacon over that. Shake the dressing one more time and drizzle it over the mozzarella.